Step into the kitchen and stir up a batch of storybook treats with literary recipes based on the books and lives of 50 of your favorite children's authors and illustrators, including Eric Carle, Mary Casanova, Keiko Kasza, Steven Kellogg, Yuyi Morales, Janet Stevens, and Jane Yolen and 40 others. Whip up a heavenly coconut cream cake enjoyed in Jacqueline Briggs Martin's recent story, On Sand Island; savor the spicy pumpkin pie inspired by Toni Buzzeo's Sea Chest. You'll also learn some fascinating facts about each author and read anecdotes and stories connected with the recipes. Biographical details, author photographs, book lists, and reading connections make this a perfect resource for library, classroom, and home. A great gift for booklovers. What a delicious way to learn about authors and their books! Step into the kitchen and stir up a batch of storybook treats with 50 literary recipes based on the books and lives of 50 of your favorite children's authors and illustrators, including Eric Carle, Mary Casanova, Keiko Kasza, Steven Kellogg, Yuyi Morales, Janet Stevens, and Jane Yolen and 40 others. Whip up a heavenly coconut cream cake enjoyed in Jacqueline Briggs Martin's recent story, On Sand Island; savor the spicy pumpkin pie inspired by Toni Buzzeo's Sea Chest. You'll also learn some fascinating facts about each author and read anecdotes and stories connected with the recipes. Biographical details, author photographs, book lists, and reading connections make this a perfect resource for library, classroom, and home. A great gift for booklovers. What a delicious way to learn about authors and their books! Grades K-6.

At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.

An anthology featuring stories and recipes from racialized authors about food, culture and resistance What if talking about racism was as easy as baking a cake, frying plantains or cooking rice? The Antiracist Kitchen: 21 Stories (and Recipes) is a celebration of food, family, activism and resistance in the face of racism. In this anthology featuring stories and recipes from 21 diverse and award-winning North American children's authors, the authors share the role of food in their lives and how it has helped fight discrimination, reclaim culture and celebrate people with different backgrounds. They bring personal and sometimes difficult experiences growing up as racialized people. Chopped, seared, marinated and stewed, The Antiracist Kitchen highlights the power of sitting down to share a meal and how that simple act can help bring us all together. Featuring recipes and stories from S.K. Ali, Bryan Patrick Avery, Ruth Behar, Marty Chan, Ann Yu-Kyung Choi, Hasani Claxton, Natasha Deen, Reyna Grande, Deidre Havrelock, Jennifer de Leon, Andrea J. Loney, Janice Lynn Mather, Linda Sue Park, Danny Ramadan, Sarah Raughley, Waubgeshig Rice, Rahma Rodaah, Andrea Rogers, Simran Jeet Singh, Ayelet Tsabari and Susan Yoon.

The culinary master behind "Classical Southern Cooking" presents 160 mouthwatering recipes that capture the authentic flavors of the South for today's home cook. of full-color photos.

As the weather grows cold and the nights grow long, the cheer and warmth of the Christmas season is one thing all readers can find comfort in. This collection from bestselling Amish fiction novelists Leslie Gould, Jan Drexler, and Kate Lloyd finds the beating heart at the center of the holiday and offers three novellas that celebrate family, faith, and especially the sights and smells of a bustling holiday kitchen. Leslie Gould tells the story of how, in the wake of a heartbreaking loss, a young Amish woman finds unexpected comfort and hope in a yearly baking tradition surrounding the local Lancaster Christmas market. Jan Drexler offers a sweet tale of a shy Amish woman who decides to use her gift for sweets to woo a local Amish boy with her beloved Christmas cookies. And Kate Lloyd offers a heartwarming tale of a woman's unexpected discovery about the truth of her past, and the warm and welcoming Amish family table she finds herself invited to on Christmas.

Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.

Sunday Reed was a passionate cook and gardener, who believed in home-grown produce, seasonal cooking and a communal table. Sunday's Kitchen tells the story of food and living at the home of John and Sunday Reed, two of Australia's most significant art benefactors. Settling on the fifteen-acre property in 1935, the Reeds transformed it from a run-down dairy farm into a fertile creative space for artists such as Sidney Nolan, Albert Tucker, Joy Hester and Charles Blackman. Richly illustrated with art, photographs-many previously unpublished-and recipes from Sunday's personal collection, Sunday's Kitchen recreates Heide's compelling and complex story.

Transform Your Cooking with Edible Alchemy Featuring nearly 100 original recipes, this follow-up to A Kitchen Witch's Cookbook presents mouthwatering inspiration for potlucks, sabbats, weekday meals, and more. With dishes like apple cider pot roast and strawberry-lavender chicken wings, this book offers inventive flavor combinations that build off the latest gastronomic trends. Your kitchen is a sacred space where you can elevate even the most mundane meal prep into meaningful ritual. Patricia “Trish” Telesco teaches you how to add a dash of enchantment to any meal whether you're working your magic with a slow cooker or firing up the grill. With edible flowers, culinary correspondences, and recipes for the twelve sun signs, this illustrated book will help you unlock the hidden power in your pantry and take your kitchen witchery to new heights. Recipes include: Antipasto Skewers • Chakra Pinwheels • Champagne Punch • Fulfillment Fajitas • Full Moon Cauliflower Steak • Honey Nut Brie • Hot Cranberry Courage • Oat-Hazelnut Creativity Cookies • Oneness Onion Soup • Progressive Pork and Beans Includes a foreword by Lilith Dorsey, author of Water Magic

What happens when a promising young New York chef, Charles Mitello, loses his job because he suddenly develops food allergies? He writes about it. In Charles' case, however, it is not as a cookbook author but as a promoter, in the frenzied world of cookbook public relations. Bombastic chef and author Victor Buzzone, his company’s biggest client—literally and figuratively—is seeking national media attention, but Charles is simply not coming through for him. Seemingly stuck, Charles discovers that a major network is planning to air their own over-the-top version of cooking competition: Gladiator Chef. Charles eventually manages to wrangle an interview for Buzzone to be one of the chefs on the show, no mean feat since the chef previously offended one of the network's producers. After Charles secures the interview, the less-than-joyous Buzzone sheepishly informs Charles that as a restaurateur, he has had only minimal cooking experience in the last decade. With the interview set for a week away, Charles scrambles to find the best teachers in New York to retrain him. A madcap five-day cooking spree ensues with Charles' choice “chefs”: a pork butcher on Ninth, a pasta maker from Astoria, a retired firefighter and his grandmother. Can this motley group turn a novice into a pro? Or, when the show finally airs, will it be a chaotic, culinary free-for-all? Onward Kitchen Soldiers is a hilarious look inside the world of competitive cooking and TV chefs. Fans of Gordon Ramsay and Anthony Bourdain are sure to appreciate this no-holds-barred look behind the scenes of what really happens in the world of cooking.